jamilz wrote:I sent Jonathan the three recipes requested, so they can be posted to the website. I also gave Jonathan a bottle of each beer (Scottish 80/-, Vanilla Robust Porter, and Southern English Brown) to send to the trivia winner. (Who was it that won?)

I guess I was talking about the "Stump Jamil" segment. Somebody is supposed to get the beer I dropped off.

Actually, I think you won the trivia game that we all played. The answer for the question on the original pale beer is Bohemian Pilsner. (I even double checked the BJCP style guide to make sure there wasn't a typo.) That was a 500 point question, wasn't it? If so, that would have made you win. In any case, it was a lot of fun.

I really enjoyed being on the show. I'd be happy to come back any time you want.

The show is replaying now and will repat until Thursday night, so you can catch it anytime between now and then.

As for Jamil, glad you enjoyed yourself on the show. It was a great time this week. We look forward to another appearance from you. And you're right about the Bohemian question, I mixed up the columns of information in adobe. Oops. BUt 500 point wasn't going to save Matt's dismal score. Sorry buddy YOu get a shirt anyway though, hit up Jon. I think he's got a Widmer shirt for ya.

I sent Jonathan the three recipes requested, so they can be posted to the website. I also gave Jonathan a bottle of each beer (Scottish 80/-, Vanilla Robust Porter, and Southern English Brown) to send to the trivia winner. (Who was it that won?)

JZ[/quote]

That would be me. Thanks! I just sent Justin a couple bottle of mine. They are both cream ales (of sorts). One has munich as a featured malt and is okay, quite malty, but nothing to write home about. The other is a rye cream ale that I will definitely keep in my brewing rotation. It is a nice crisp, somewhat spicy though low IBU ale. Quite tasty, I think he will like it. I also sent a copy of the recipe with it. These were part of an experiment to compare flavor contributions of a number of different malts. I was not expecting to come up with any great beers, just some data points for helping design future brews. I think I stumbled onto something with the rye cream.

Here are a couple of the things I picked up - please let me know if I misunderstood or misinterpreted...

1) You don't need to start hopping at 60 min+. Do the calculations to calculate to the correct IBU's and move the hopping until later in the boil (way later, like 10 min and 1 min). This gives you huge flavor and aroma with the appropriate level of bitterness.

2) Ferment cooler. It sounded like 5-8 degrees under the White Labs recommendation was best. Yeast manufacturers tell you the temperature that will ferment the quickest, not necessarily with the most flavor or character (my interpretation).

3) Get the wort cooled to at or better yet under the fermentation temp prior to pitching.

4) Get the wort off the break by letting it settle overnight (8-12 hours) and rack it off before pitching (this also gives the wort time to get to the desired fermentation temperature)

Well Fred, I think you did pretty awesome. Just a couple small clarifications...for your own safety...and just my interpretations of the input, so yours may be more accurate. But two heads are better than one right? Unless one head is stupid. Which might be mine...but here goes anyway

1. The ten min. hop additions are not a rule, but for more hop flavor...like in IPA's, and for a very smooth bitterness.

2. The get the wort off the trub before pitching is my technique, not Jamil's. I like to let it sit in a carboy for about 2 to 3 hours, then rack it to another carboy and pitch the yeast then. For me, I get a cleaner beer (less trub) and a more accurate volume as well (full 5 gallons). I just wanted to clear that up because I think Jamil would rather not rack any more than is absolutely necessary, as each time is risk of infection. I prefer to risk it for a cleaner beer, and not have to use hop bags.

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